Sunday, April 26, 2009

Arroz con Gandules

Servings: 6
2oz of annato oil
3/4 cup of sofrito
1/2 cup of pimiento stuffed olives
3 bay leaves
1 16 oz can of pigeon peas
2 cups tomato sauce
2 1/2 cups short-grain rice
4 to 4-1/2 cups water
2 oz of salt
Heat the annato oil in a large pot with a tight-fitting lid. Add the sofrito, gandules and tomato sauce and bay leaves. Mix well and cook over medium heat for 5 minutes. Add the rice and water to cover. Turn the heat to medium-high and cook until the water is entirely absorbed. Add salt and pepper, stir, and turn the heat to low. Cover and cook for 30 to 45 minutes.

Tip: When plating, I like to slice some roasted red pimiento peppers to adorn the rice.

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